Tom Kha GaiCoconut Chicken Soup with Galangal

Name: Tom Kha Gai (Coconut Chicken Soup with Galangal)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Thailand
Ingredients: 800 ml Coconut Milk; 400 ml Chicken Stock; 30 g Galangal (sliced); 40 g Lemongrass (bruised); 8 g Makrut Lime Leaf (torn); 8 g Birds Eye Chili (lightly crushed); 400 g Chicken Breast (thinly sliced); 200 g Mushroom (halved); 30 ml Fermented Fish Sauce; 15 g Palm Sugar; 40 ml Lime Juice; 20 g Fresh Coriander (roughly chopped)

This coconut-rich soup combines chicken, mushrooms, galangal, lemongrass, and makrut lime leaf for a broth that is both creamy and sharply aromatic. A final splash of lime keeps the soup lively and balanced.

Prep

15m

Cook

20m

Serves

Estimated

Nutrition

Per serving

655kcal

Calories

33g

Protein

53g

Fat

24g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Broth

800ml
Coconut Milk
400ml
Chicken Stock
30g
Galangal (sliced)
40g
Lemongrass (bruised)
8g
Makrut Lime Leaf (torn)

Soup

8g
Birds Eye Chili (lightly crushed)
400g
Chicken Breast (thinly sliced)
200g
Mushroom (halved)

Seasoning

30ml
Fermented Fish Sauce
15g
Palm Sugar
40ml
Lime Juice

Topping

20g
Fresh Coriander (roughly chopped)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

4 steps

01
Combine the coconut milk and chicken stock in a saucepan and bring to a gentle simmer. Add the galangal, lemongrass, and makrut lime leaf and simmer until fragrant.
02
Add the bird's eye chili, chicken breast, and mushroom. Cook just below a boil until the mushroom is tender and the chicken reaches 74°C (165°F).
03
Stir in the fermented fish sauce and palm sugar until balanced, then remove from the heat and add the lime juice.
04
Ladle the soup into bowls and scatter over the fresh coriander before serving.

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